菜谱名称翻译.ppt

1、中式菜谱名称翻译,Tang Wensheng Associate Professor,中国人历来对食文化偏爱有佳。“People regard food as their prime want, and food safety is a top priority.”随着中国加入WTO，越来越多的外国人可以品尝到色香味俱全的中国食物。但很多老外对星级酒店提供的菜谱英译大为吃惊。如在北京晨报看到的一个有关菜肴翻译的消息:“口水鸡”被译为“流着口水的鸡”；而“童子鸡”译为了“没有过性生活的鸡”；“鱼香肉丝”被译为“鱼和肉丝”，结果老外在吃饭时无论如何也找不到鱼在哪里。这样的蹩脚翻译只能使外国人品尝美

2、食的欲望大打折扣。因此一份清晰明了而又不失文化韵味的菜谱不仅可以起到提升品位的作用而且也宣传了中国的文化。,刀工及烹调方法的英译,在中国的厨艺行业流行“七分墩，三分灶”的说法，就是说厨师的七分工夫在菜墩上，其余的三分工夫在烹调技法上，由此可见，刀工非常重要。事实也证明同样的原材料采用不同的刀工而成的形状其口感也的确不同。,1.刀工主要有以下几种,切、削(cutting)，切片(slicing)，切丝(shredding)，切碎(mincing)，切丁(dicing)，切柳(filleting)，去骨(boning)，去皮(skinning/peeling)，刮鳞(scaling)，剁末(mas

3、hing)，刻、雕(carbing)等。 经过加工后的原料具有丁、条、丝、片、块等几何形状，如肉丝（pork shreds），鸡块（chicken slices）等。 其他的加工方法还有酿(stuffing)，腌(picking/salting)，浸泡(marinating)，去壳(shelling)，刨丝(grating)等,烹调的方法主要有以下几种,炒 stir-frying；saut，煎pan-frying，爆（溜）quick-frying，炸deep-frying，其中还分为干炸（dry deep-frying），软炸（soft deep-frying）和酥炸（crisp deep f

4、rying）。烧 braising ，红烧braising with soy sauce，煮 boiling ，煮还可以分为涮（to boil instantly），掸（blanch），快煮（quick boiling），煲/炖/煨/焖/卤 simmer；stewing，熏 smoking,烘烤铁烧“烧烤” to roast指的是在明火上直接烤，如“烧烤乳猪” roast suckling pig；“烘烤” to bake是在密封的容器中烘烤，如烘面包；“铁烧” to barbecue，是放在铁架上烧烤broiling或grilling ，还有“铁板烧/炙烤” to broil，“干烧”dry

5、 braised，“叉烧” spit-roasted，“肉串签”skewer， “盐烤”salt-baked，如“盐焗鸡”salt-baked chicken,烧鱼柳（grilled fish with butter sauce），铁烧牛扒（grilled beefsteak），烧乳猪（roast suckling pig） 白灼（scalding或blanshing），将食物放在沸水中烫熟，然后取出再放佐料或用热锅炒。此法主要用于新鲜海味，如白灼海螺片（scalded sliced conch）。,菜名的命名方式及翻译方法,中餐菜名的命名主要是根据料、味、形、质、色、时令、烹调技法、地名、人

6、物、典故、比喻、寄意、抒怀、数字等。从大的方面看,可以概括为三大类:,(一)、写实命名法,这是由实指词汇组合构成菜名的方法,是中菜命名中最主要和采用最广泛的直观方法,观其名称,就能了解菜肴的某些特点,如原料的组成、颜色和形状，烹制方法，菜肴的味道等。此类菜名翻译时适合用直译法，直接明了。如“蒜茸蒸龙虾”（steamed lobster with garlic）。,(二)、虚实命名法,这是就菜肴某一方面特征进行美化的命名方法,其名称由实指词汇和虚指词汇组合构成,实中有虚,看菜名即知其原料,同时,还有几分雅趣。“如兰花小竹笋(saut fresh bamboo shoots shaped like

7、 orchids)是精选鲜嫩小竹笋，笋尖用刀切成兰花形状再用油煎。” “兰花”表示笋成菜后的造型,这是对菜肴形状的美化。,又如“太极芋泥”(Taiji taro cream)，这道菜一边是芋泥,一边是深色的乌豆沙,和谐对称,体现了一种既对立又统一、既柔美又壮美的和谐美,表达了一种如意、健康、明朗、喜庆、吉祥、幸福的愿望。“太极”是根据菜肴的造型如“八卦”而取的。翻译此类菜名时可用意译法，直译+意译法，转译法,(三)、艺术命名法,一道菜名本身就是从诗词歌赋、典故、成语或者优美的传说中引用而来的,一张菜单本身就具备了很高的文学欣赏的价值。如甲鱼炖鸡（steamed turtle and chick

8、en）这道汤菜取名为“霸王别姬”。此类菜名一般不反应菜肴的烹法或原料，翻译时适合用意译法或直译+释意法。,如果再具体分类,艺术命名法可以分为以下3种类型:,1.喜庆型即给菜肴取一些吉祥的，祝福性的名字。例如四块一盘的红烧肉，取名为“四喜肉” (braised brisket with brown sauce)，便有了四喜临门的好口彩。听到这道菜的名称，人们会产生喜悦心理。所谓“四喜”，旧时是指福、禄、寿、禧；也可以是指四喜诗所赞美的四件喜：“久旱逢甘雨，他乡遇故知，洞房花烛夜，金榜题名时”。菜肴以“四喜”为名，表示对美好生活的向往。,2.夸张型就是把菜肴加以夸张和想象,安上一个华贵的名称。如“

9、天下第一菜” （fried shelled shrimps on toast），这道菜是将锅巴在滚油中炸酥，再用虾仁、熟鸡丝、鸡汤等熬成浓汁，送上桌时将汁浇在锅巴上，盘内发生“嘶啦”一声，冒出一缕青烟，香味扑鼻。乾隆帝品尝后觉得鲜美异常，即赞道：“此菜堪谓天下第一菜”。从此得名，留传至今。,3.典故型即菜名含有故事,非同一般。如湖北名菜“草船借箭”（deep-fried mandarin with egg and bamboo shoots）是用鳜鱼作船，蛋松充草人，笋丝比箭，制成形态逼真的“草船借箭”佳肴，就是出自三国演义中一段脍炙人口的故事。,1.直译,“菜肴名称翻译的核心 内容 是菜用什

10、么原料，用什么烹调 方法 做出来的。”好的菜谱应当让顾客一目了然地知道菜的原料、制作方法及刀工等等。在此情况下直译是最好的办法。下面举几个例子： （1）清蒸桂鱼：steamed mandarin fish。（2）咸牛肉：salted beef。（3）酸甜鸡： sweet and sour chicken。（4）红烧肉：braised pork with brown sauce。,2.直译/音译+解释或增词直译,中国 的食文化源远流长。中国菜名讲究风雅，有时单从菜单上判断我们根本不知其为何物，在这种情况下我们可以采用直译+解释的办法，即先按字面的意思译出菜名，再将其中隐藏的典故传说介绍给客人，这

11、样可以增添谈话乐趣，传播中国的饮食文化。,佛跳墙：,the Buddhist monk jumping over the wallingredients used for the casserole are all delicacies of Chinese cooking: sharks fin, sea cucumber, abalone, dried scallop, ham, chicken, duck, lamb, bamboo shoots, mushrooms and various spices. The se are sealed inside the casserole a

12、nd boiled for long hours, ensuring the essence of each ingredient is being extracted. Thus, besides the wonderful taste, the casserole also has high nutritive values. The meaning of the dish is that, it is so delicious that the Buddhist monk can not help to jump over the wall and have a taste,夫妻肺片,H

13、usband and wife lung slicesit got its name from the customers of a small restaurant run by a couple,叫化鸡,Beggars Chicken-There is a legendary story connected to it. Long long ago there was a beggar. One day he stole a chicken and was pursued by the owner. He was almost caught when he suddenly hit upo

14、n a good idea. He smeared the chicken all over with clay, which he found nearby and threw it into the fire he had built to cook it. After a long while the beggar removed the mud-coated from the fire. When he cracked open the clay he found, to his astonishment, that the clay together with the feather

15、 had formed a hard shell in which the chicken had been baked into a delicious dish with wonderful flavour. That night he had a very enjoyable meal. Hence the name of the dish,四川名小吃担担面 Dan Dan Noodle,This sack is a kind of hot-spiced noodles or spicy peanut noodles.It is favored with a sauce containi

16、ng dried shrimp, shredded preserved vegetables,crushed roasted peanuts, sesame seeds, chilli oil,soy sauce,vinegar and garlic. Dandan refers to shoulder poles. In the earliest time when a noodle peddler shoulder his pole, he usually carried two baskets on either side as he walked along streets. The

17、baskets contained his noodles and sauce. He sold his noodles to passers-by and residents who lived on the streets. His noodles cost almost nothing, and gradually local people called it Dandan Noodle.,3.直译注释法,药膳是中国传统饮食疗法之一，也是饮食文化的重要特色；药膳既有营养作用，又有防治疾病和强身健体的功效，因此颇受外国食客的欢迎。对于药膳的翻译，应能译出它的原料和烹法，此外还应译出其主要药

18、理作用，以便不熟悉中国饮食文化的外国友人选择和品尝,雪耳龙眼汤 White Fungus and Shelled Longan Soup (with the function of improving lungs and preventing anemia) 双鞭壮阳汤 Ox-tail Soup (with the function of being more energetic) 天麻炖乌鸡 Stewed Pheasant with Gastrodia (with the function of preventing dizziness and curing headache),这里一个需要

19、注意的问题是中国菜中有时会用到动物的外生殖器，如上面的“双鞭壮阳汤”，“其中的鞭字是为了求雅，直表其意会使西人大倒胃口，译为ox-whip又不能表达什么意思，因此可以含蓄的译为ox-tail,银杏子鸡丁 Braised Diced Young Chicken with Gingko (with the function of strenthening liver and spleen) 西洋参冬虫夏草焖子鸡 Stewed Squab with American Ginseng and Chinese Caterpillar Fungus (with the function of tonic

20、and tranquilizer),4.意译,中国饮食文化的菜谱追求“三美”即“形美、音美、意美”，有较深的文化内涵，有时便以行话或隐语出现，这时我们可用意译法将原料介绍给客人。如： （1）芙蓉鸡片：fried chicken slices with egg-white，“芙蓉”即指蛋白“egg-white”。 （2）地三鲜：fried potatoes with green pepper and Chinese eggplant。 (3)牡丹蔬菜：fried mushrooms and bamboo shoots in a peony shape。,江苏名菜中的蟹粉狮子头就可译为Crab M

21、eat and Minced Pork Ball in Casserole 发财好市，即发菜煮嚎豉，人们喜欢在新春佳节品尝这道菜，以祈求“发财”、“好生意”。 Black Moss Cooked with Oysters 蚂蚁上树，即肉末粉丝，可译为：Bean Vermicelli with Spicy Meat Sauce,一卵孵双凤 ，即把炖好的两只鸡装入挖空果肉的西瓜壳中，把西瓜比为卵，把鸡比为凤，译为： Steamed Chicken in Water Melon 龙虎斗这道菜，如果说The dragon fighting against the tiger，对于不了解中国文化的外国友

22、人来说肯定会大倒胃口,因为龙在中国是吉祥的象征，但在西方文化中却是凶狠的恶魔。而虎又是保护动物 Stewed snake and wild cat,4.转译 严格来说，转译法应该属于意译的一种,如：“凤凰粟米羹”中“凤凰”就不能译为长生鸟的“凤凰”（phoenix）了，“凤”者“鸡”也，“凰”与“鸡黄”的“黄”同音，有经验的翻译是会将“凤凰”转译为“鸡蛋”再译为“egg”。再如： （1）金华玉树鸡：sliced chicken and ham with greens ，“金华”为地名，浙江金华以产火腿而闻名，“玉树”为“青菜”。 （2）龙虎斗：又名龙虎凤大烩，thick soup of sna

23、ke, wild cat and chicken。,炒双冬 Fried Saute Mushrooms and Bamboo Shoots 冬瓜云腿 Sliced Yunnan Ham with White Gourd 翡翠虾仁 Stir-fried Shelled Shrimps with Peas 凤爪炖甲鱼 Steamed Turtle and Chickens Feet Soup 百花酿北菇 Mushrooms Stuffed with Minced Shrimps,1.以烹调方法开头的翻译方法,1）烹调法+主料（形状） 炒鳝片 Stir-fried Eel Slices 煨牛肉 Si

24、mmered Beef 清蒸鳊鱼 Steamed Limande,2）烹调法+主料（形状）+(with)辅料 蟹粉蒸鱼肚 Stewed Fish Tripe with Crab Meat 腐乳汁烧肉 Braised Pork with Preserved Bean Curd 辣子炒肉丁 Stir-fried Diced Pork with Green Pepper,3）烹调法+主料（形状）+(with,in)调料 红烧鲤鱼头 Braised Carp Head with Soy Sauce 辣味烩虾球 Braised Prawn Balls With Chilli/Chili Sauce 清炖

25、猪蹄 Stewed Pig Hoof in Clean Soup,2.以主料开头的的翻译方法,有些菜肴名称不反应烹调方法，在不明确制作方法的情况下只需译出其主料，再用介词with或in接其辅料或调料。,1) 主料（形状）+(with)辅料 杏仁鸡丁 Chicken Cubes with Almond 牛肉豆腐 Beef with Beancurd 鸡丝凉面 Cold Noodles with Chicken Shreds,(2) 主料（形状）+(with,in)调料 糖醋鱼 Fish with Sweet and Sour Sauce 椒盐排骨 Spare Ribs with Pepper a

26、nd Salt 米酒鱼卷 Fish Rolls with Rice Wine,3.以原料形状或口感开头的的翻译方法,这种方法是把原料的形状或口感当作修饰语，放在烹法或主料的前面,(1) 口感+烹法+主料 水煮嫩鱼 Tender Stewed Fish 香煎鸡块 Fragrant Fried Chicken 酥炸芋球 Crisp Deep-fried Taro Ball,2) 形状（口感）+主料+(with)辅料 陈皮兔丁 Diced Rabbit with Orange Peel 时蔬鸡片 Sliced Chicken with Seasonal Vegetables 冬笋牛肉丝 Fried

27、Beef Shreds with Bamboo Shoots,3) 形状(口感)+主料+(with) 调料 茄汁鱼片 Sliced Fish with Tomato Sauce 黄酒脆皮虾仁 Crisp Shrimps with Rice Wine Sauce 糖醋咕咾肉 Fried Pork Slices with Sweet and Sour Sauce,Try!,全体乳猪 Roast whole suckling pig 特色五福拼盘 Special five varieties 葡国碳烧肉 Portuguese roast pork 脆皮靓烧鸡 Crispy chicken 湛江皇后水

28、晶鸡 Zhanjiang Crystal chicken,金牌回香鸡 Golden tasty chicken 盐香脆皮鸡 Salty crispy chicken 高州葱油先鸡 Gaozhou style shallot favour Chicken 碳烧靓排骨 Charcoal spare ribs 骨香乳鸽 Tasty baby pigeon,锦绣烧味拼盘 Assorted barbecue meat 新派卤水拼盘 New style soy sauce stewed meat 新派卤水掌翼 New style soy sauce stewed goose wing and feet 新

29、派卤水大肠头 New style soy sauce stewed pigs intestine,新派卤水肚仔 New style soy sauce stewed pigs tomach 新派卤水脚仔 New style soy sauce stewed pigs hoof 盐焗肾片 Baked salty chicken kidney 凉拌海蜇 Marinated cold jelly fish 刀拍黄瓜 Marinated cold cucumber,日式海蜇 Japanese style Jelly Fish 日式八爪鱼 Japanese style Octopus 凉拌青瓜 Mari

30、nated cold cucumber 凉拌粉皮 Marinated cold bean pasty 蒜香肾片 Garlic taste kidney,蒜香猪耳仔 Garlic taste pigs ear 麻辣凤爪 Spicy hot chicken feet 琥珀核桃 Deep fried walnut in Syrup 泰汁银雪鱼 Codfish in Thai sauce 甜麦豆炒带子北极贝 Stir fry sweet bean scallops,脆皮咸猪手 Salty taste crispy trotter XO酱爆花枝片 XO Soy Sauce Fry Flower Bran

31、ch Pieces 芦笋蚌肉鸽片 Stir fry boneless pigeon, mussel and asparagus 盐焗猪肚 Baked salty pigs stomach XO酱爆生肠 Stir fry intestines in XO sauce,辣子鸡 Stir fry chicken with hot chilli 酥炸百花球 Crispy fry flower ball 酱爆竹肠 Stir fry intestines with bean sauce 黑椒蝴蝶骨 Fry sphenoid with black pepper 剁椒鱼咀 Stir fry fish head

32、 with hot chili,红葱头蒸鸡 Braise chicken with shallot 沙锅鱼头煲 Braise fish head clay pot 爆野兔 Stir fry rabbit 京葱爆驼峰肉 Stir fry camel hump with shallot 西芹腰果核桃肉 Stir fry celery, cashew and walnut,鲍汁百灵菇鹅肠 Stir fry mushroom and goose intestine in abalone sauce 椒盐排骨 Spicy spare ribs 剁椒鱼咀 Stir Fry fish mouth with

33、chopped pepper 尖椒猪肚 Stir fry Pigs Stomach with hot chili 罗定豆豉鸡 Luoding style braise chicken in bean sauce,辣子鸡丁 Stir fry chicken dices with hot chili 鲍汁百灵菇 Stir fry mushroom with abalone sauce 红葱头猪俐 Stir fry pigs tongue with onion 盐焗肾片 Salt Kidney Pieces 蒜香骨 Garlic tasty spare ribs,栗干炆鸡 Stew chicken

34、with chestnut 川汁鸡球 Sichuan style chicken meat ball 酱爆双脆 Soy sauce fry double cracking 水煮牛肉 Poach beef with hot chili 鲜鱿让鲮鱼胶 Squid with fish stuffing,豆腐鱼头煲 Boil Fish Head with bean curd 豉汁蒸排骨/鱼 Steam spare ribs/fish with black bean sauce 豉油王鹅肠 Stir fry goose intestines with soy sauce 姜葱爆牛肉 Stir fry b

35、eef with ginger and shallot 黑椒炒牛肉 Stir fry beef with black pepper,茶树菇蒸牛柳 Steam beef and mushroom 酱爆牛柳 Stir fry beef in bean sauce 剁椒鱼头 Stir fry fish head with chopped hot chili 生炒骨/酸甜排骨 Sweet and sour spare ribs 老坛子 Old crock,海味什锦煲 Stew seafood combination in clay pot 泰式凤爪 Thailand style chicken fee

36、t 回锅肉 Sichuan style stew pork 梅菜蒸肉片 Steam port with preserved vegetable 西汁鸡扒 Chicken with western sauce,鲜淮山炆排骨 Stew spare ribs with yam 翠玉兰花 Stir fry broccoli 酸茄黄金酿 Brew sweet and sour eggplant 双菇扒菜胆略 Stir fry mushrooms 牛肉炒蛋 Stir fry beef and egg 凉瓜炒牛肉 Stir fry beef with bitter melon,竹笙酿玉液 Brew bamboo Shoot with wine 金华娃娃菜 Stir fry baby cabbage 尖椒牛肉 Stir fry beef with hot chili 芦笋炒牛肉 Stir fry beef and asparagus 西兰花超鱿鱼 Stir fry squid and broccoli,丝瓜炒肉片/猪肝/猪什 Stir fry pork/liver/bowels with gourd 潮式大芥菜肉碎 Chaozhou style mustard leaf and minced pork